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ORAL SENSATION - Coggle Diagram

- - - - Slender, threadlike keratinized extensions of the surface epithelial cells
      - Most numerous but lack taste buds
      - Gives tongue the rougned appearance
    - - Located on lateral posterior side of
        the tongue
      - Vertical grooves or furrows containing
        taste buds
      - 4-11 grooves in number
      - 250-300 taste buds
      - Orifices of von Ebner lands (serous)
    - - Only 10-14 in number
      - Located along the v-shaped sulcus between the body and base of the tongue
      - Taste buds line the walls
    - - Few in number, numerous at apex
      - Scattered throughout dorsum of the
        tongue
      - Contains taste buds
      - Mushroom shaped
      - Covered by thin and nonkeratinized
        epithelium
      - Occasionally found tastebuds
  - - - TYPE 1 (DARK CELLS)
        
        Located at periphery
        of the bud
        
        Ends at the bud pores
        with microvilli
        
        Salty taste
      - TYPE 2 (LIGHT CELLS)
        
        Thicker microvilli
        
        Contain vesicles
        
        Sweet, umami and bitter taste
      - TYPE 3
        
        Slender, peg-like cells
        
        No microvilli
        
        Sour and salty
        taste
      - TYPE 4
        
        Progenitor for 3 prior cell types
  - - - SOUR
        
        Only found in acids
        
        Stimulates saliva production as defense mechanism
        
        HCl, 0.0009 M
      - SALTY
        
        Found in NaCl and LiCl
        
        Produced by Na+ ions, nerve functions; fluid balance; membrane transports
        
        NaCl, 0.01 M
      - SWEET
        
        Derived from carbohydrates, peptides, saccharine, sucralose
        
        T1R1, T1R2, T1R3 receptors
        
        Sucrose, 0.01 M
      - BITTER
        
        Involves quinine, T2R receptor and G-aplha protein
        
        Some bitter taste are harmful/ poisonous, as a warning
        
        Quinine, 0.0000008 M
      - UMAMI
        
        Associated with MSG,aspartate and ribonucleutides
        
        Glutamate, 0.0007 M
    - - AGE
        
        Taste buds will degenerate
        
        Taste thresholds become
        2.5 times higher with age
      - SMOKING
        
        Taste buds in contact
        with chemical compound from tobacco
        
        Decrease taste buds ability to register tastes
      - LOCAL ANESTHESIA
        
        Ability to perceive taste are reduced
        
        Taste sensation is reduced to bitter, salt,
        sour and sweet
      - TEMPERATURE
        
        Influence is not uniform
        
        Increased temperature increases response to
        sweetness, but decreases saltiness and
        bitterness
        
        Decreasing temperature increases response to bitterness and decrease sourness
      - TASTE MEDIUM
        
        Taste buds only can detect flavors dissolved in liquid
        
        Increased viscosity reduces tastes sensitivity
      - OTHER FACTORS
        
        Combination of gustants
        
        Hormones
        
        DIseases
        
        Genetic factors
        
        Deprivation from salt
- - - - Detect signals from damaged tissue or the threat of damage
      - Respond to chemicals released by damaged tissues
      - Free nerve endings found in the skin, muscle, joints, bone and viscera
      - Contain TRP channels that sense and detect damage
    - - Stimulation is converted to electric signal
      - Stimuli activates free nerve endings
      - Threshold stimulation activate and signal are transmitted continously